ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Gratin Dauphinois (Scalloped Potatoes with Cheese)

Becky Luigart-Stayner; Melanie J. Clarke
Yield

7 servings (serving size: 1 cup)

This dish has a fancy name, but a down-home and hearty taste. These scalloped potatoes make a great dish to serve a crowd, and of course tout a deliciously cheesy flavor.

Ingredients

  • 1 garlic clove, halved
  • Cooking spray
  • 6 peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • 1 cup fat-free milk

Nutrition Information

  • calories 228
  • caloriesfromfat 24 %
  • fat 6.7 g
  • satfat 2.3 g
  • monofat 2.1 g
  • polyfat 1.2 g
  • protein 7.6 g
  • carbohydrate 36.6 g
  • fiber 3.2 g
  • cholesterol 10 mg
  • iron 1.4 mg
  • sodium 262 mg
  • calcium 142 mg

How to Make It

  1. Preheat oven to 425°.

  2. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

  3. Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers.

  4. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender.